Don’t let your Christmas baking end until you have baked a batch of my friend Kristie’s BEST SUGAR COOKIES.
Kristie is one of those friends that does everything from crafting, creating signs, bible journaling , baking cupcakes, cookies and so much more. And when she does, it is always with excellence. So, when I saw her incredible, adorable Christmas cookies she baked this year I just had to beg for the recipe to share with all of you.
Sugar cookies are great year round. Snowflakes in January, hearts in February, shamrocks in March and the list goes on.
Your kids will be thrilled at year round cookies.
Best Sugar Cookie Recipe
Yield: 3 dozen cookies Prep Time: 30 minutes Cook
Time: 6-8 minutes Total Time: 38 minutes
1 Cup unsalted butter
1 Cup granulated white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 teaspoons baking powder
1/2 teaspoon salt
3 cups all purpose flour
Preheat oven to 350° F.
In the bowl of your mixer cream butter and sugar until smooth, at least 3 minutes
Beat in extracts and egg.
In a separate bowl combine baking powder and salt with flour and add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand.
DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8).
Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.
You can use salted butter (just omit the 1/2 teaspoon salt).
Bake for 6 minutes to test. They should be soft. Leave them on the baking sheet for 5 min
2 lbs powdered sugar
3 TBSP meringue powder
1/4 Cup corn syrup
1/2 cup warm water + 1TBSP
3 TBSP flavor extract
Mix until smooth an starts to hold firm . To thin add small drops of water until consistency is reached
Color frosting in small bowls as needed